In a bowl, mix ricotta, parmesan, basil, salt, and pepper. Sit to the side.

In an extra large skillet heat olive oil over medium heat.

Sauté onion and mushrooms until onions begin to become translucent.

Stir in plant based meat or lentils and frozen spinach to the pan.

Cook until for about 10-15 minutes, or until plant based meat and frozen spinach is fully cooked.

Stir in 2c of marinara sauce.

Break 4-5 lasagna noodles on top of meat to make a layer.

Dollop 1/2 of ricotta mixture on top of noodles.

Top with about 2c of sauce.

Continue to layer until you reach the top of the pan.

Place lid on top of pan, and let cook for about 30 minutes or until noodles are tender.

Top with slices of fresh mozzarella and cover again. Cook until mozzarella has melted.

Serve immediately